I dreamed up Mermaid Cupcake Ideas and a short video that reveal shimmering shell toppers, edible pearls, and playful sea-spray swirls that make these treats impossible to ignore.

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I still can’t believe how easy these Mermaid Cupcakes were to pull off. I filmed the whole thing for Easy Mermaid Cupcakes with Video and honestly the simple tricks give them a pro look.

I used unsalted butter in both the batter and frosting and splashed color with gel food coloring in teal, turquoise, blue and purple to build that mermaid ombré swirl. They’re playful but not a sugary overload, and perfect if you’re hunting Mermaid Birthday Cupcake Ideas.

If you’re looking for Mermaid Cupcake Ideas that actually look special without the drama, this is it. You’ll wanna make them again.

Ingredients

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All purpose flour: Gives structure and bulk, mostly carbohydrates and a tiny bit of protein.
Unsalted butter: Adds richness, moisture and mouthfeel, mostly fat so not a health food.
Granulated sugar: Pure sweetener, carbs only, boosts browning and texture but no nutrients.
Eggs: Bring protein, structure and lift, plus some fats and vitamins too.
Sour cream or plain yogurt: Adds tang, tender crumb and moisture, offers small protein and probiotics sometimes.
Powdered sugar for frosting: Sweet and silky, mostly carbs, creates stable frostings when whipped with butter.
Gel food coloring: Intense color with less liquid, no real nutrients just fun visuals.
White candy melts or white chocolate: Makes shiny tails and shells, lots of sugar and fat, melts easy.

Ingredient Quantities

1 1/4 cups (150 g) all purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon fine sea salt

1/2 cup (115 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1/2 cup (120 ml) whole milk

1/4 cup (60 ml) sour cream or plain yogurt

1 cup (227 g) unsalted butter, softened for frosting

4 cups (480 g) powdered sugar, sifted

2 to 4 tablespoons heavy cream or milk for frosting

2 teaspoons pure vanilla extract for frosting

pinch of fine sea salt

gel food coloring in teal, turquoise, blue and purple, a few drops each

8 ounces (225 g) white candy melts or white chocolate for tails and shells

1/2 cup assorted sea themed sprinkles and sanding sugar (pearls, stars, aqua nonpareils)

1/3 cup edible pearl sprinkles

small jar edible luster dust or pearl dust

small jar edible glitter, optional but pretty

How to Make this

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1. Preheat oven to 350F (175C) and line a 12 cup muffin tin with liners. Whisk together 1 1/4 cups (150 g) all purpose flour, 1 1/4 teaspoons baking powder and 1/4 teaspoon fine sea salt.

2. In a bowl beat 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Add 2 large eggs one at a time, scraping the bowl, then stir in 2 teaspoons pure vanilla extract.

3. Mix 1/2 cup (120 ml) whole milk with 1/4 cup (60 ml) sour cream or plain yogurt. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture and beginning and ending with the dry. Mix just until combined, dont overmix.

4. Fill liners about 2/3 full and bake 18 to 22 minutes or until a toothpick comes out clean. Let cool in the pan 5 minutes then transfer to a wire rack to cool completely before frosting.

5. For the frosting beat 1 cup (227 g) softened unsalted butter until smooth. Gradually add 4 cups (480 g) sifted powdered sugar, 2 teaspoons pure vanilla extract, a pinch of fine sea salt and 2 to 4 tablespoons heavy cream or milk until you reach a stiff yet pipeable consistency. Taste and adjust sweetness or cream as needed.

6. Divide the frosting into four small bowls and tint each with gel food coloring: teal, turquoise, blue and purple, a few drops each until vibrant. Gel is strong so start small and add more if needed.

7. To get the mermaid swirl effect spoon stripes of each color side by side into a large piping bag fitted with a large star or round tip, dont mix them together. Pipe swirls onto cooled cupcakes starting at the outside and working up to a peak so the colors streak and blend pretty.

8. Melt 8 ounces (225 g) white candy melts or white chocolate in 20 to 30 second bursts in the microwave stirring between each until smooth. Pipe tails and small shell shapes into silicone molds or freehand onto parchment, sprinkle with 1/2 cup assorted sea themed sprinkles and sanding sugar while still wet, then chill or set at room temp until firm. Dust set pieces with edible pearl luster dust and a little edible glitter if you want extra shimmer.

9. Assemble by placing tails and shells into the piped frosting, scatter 1/3 cup edible pearl sprinkles and more sanding sugar or nonpareils for texture. Store in an airtight container at room temp for 1 to 2 days or refrigerate up to 4 days, bring back to room temp before serving for best flavor.

Equipment Needed

1. 12-cup muffin tin with paper liners
2. Electric hand mixer (or stand mixer)
3. Mixing bowls — at least one large and one medium
4. Measuring cups, spoons and a kitchen scale for accuracy
5. Rubber spatula and a sturdy wooden spoon
6. Whisk and a fine mesh sieve for sifting flour and powdered sugar
7. Piping bag fitted with a large star or round tip
8. Microwave-safe bowl and small silicone spatula for melting candy melts
9. Wire cooling rack and a toothpick for testing doneness

FAQ

Q: Can I make these mermaid cupcakes dairy free? A: Yep. Use a plant based butter and a full fat non dairy milk like oat or soy, swap the sour cream for coconut yogurt, and pick dairy free white melts or candy. Texture will be slightly different but still tasty.

Q: How do I get those bright teal, turquoise and purple swirls without ruining the frosting? A: Use gel colors not liquid. Start with just a drop or two, mix well, then add more. To swirl, put small blobs of each color into a piping bag side by side instead of mixing them together. Pipe slowly so the colors stay distinct.

Q: My buttercream is too thick or too thin. How do I fix it? A: Too thick add 1 teaspoon at a time of cream or milk and beat till smooth. Too thin add sifted powdered sugar a little at a time or chill the bowl for 10 minutes then whip again. Remember gel color can darken it as you mix.

Q: Tips for making candy melt tails and shells that actually look like something? A: Melt in short 20 to 30 second bursts, stirring in between so it doesnt scorch. Pipe shapes onto parchment or use small silicone molds. While still tacky sprinkle sanding sugar or pearl dust, then chill to set so edges stay clean.

Q: Can I bake ahead or freeze these cupcakes? A: Yes. Bake, cool completely, then freeze unfrosted in a single layer in a zip bag up to 3 months. Thaw in fridge overnight before frosting. Frosted cupcakes can be frozen too but do them for short term storage and thaw slowly in fridge to avoid sweating.

Q: Why did my cupcakes sink in the middle or come out dry? A: Sinking usually from overmixing or opening the oven too soon. Dry cupcakes from overbaking or too much flour. Measure flour by spooning into the cup then leveling, mix just until combined, and check doneness with a toothpick a minute or two before the recipe time ends.

You Won’t Believe How Incredibly Easy These Mermaid Cupcakes Are To Make! Recipe Substitutions and Variations

All purpose flour: swap for a 1 to 1 gluten free all purpose blend (use same weight 150 g), just make sure it has xanthan gum. If your blend has no xanthan add about 1/4 teaspoon per cup. Texture may be a touch crumblier but it works great.
Unsalted butter (cupcakes or frosting): if you only have salted butter use the same amount but cut the added salt in the batter to a tiny pinch instead of 1/4 teaspoon. For a dairy free option use coconut oil at a 1:1 volume swap (1/2 cup), expect a slight coconut note and a denser crumb.
Whole milk: replace 1/2 cup with buttermilk for a tangier, more tender cake (you can keep the sour cream as written or reduce it a little). For dairy free pick unsweetened oat or almond milk 1:1, no other changes needed.
White candy melts or white chocolate: use white chocolate chips plus 1 teaspoon vegetable shortening per 4 ounces to get smooth melting, or use almond bark/candy coating if you cant find melts. If using real white chocolate melt very gently to avoid seizing.

Pro Tips

You Won't Believe How Incredibly Easy These Mermaid Cupcakes Are To Make! Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I dreamed up Mermaid Cupcake Ideas and a short video that reveal shimmering shell toppers, edible pearls, and playful sea-spray swirls that make these treats impossible to ignore.

Servings

servings

Calories

628

kcal

Equipment: 1. 12-cup muffin tin with paper liners
2. Electric hand mixer (or stand mixer)
3. Mixing bowls — at least one large and one medium
4. Measuring cups, spoons and a kitchen scale for accuracy
5. Rubber spatula and a sturdy wooden spoon
6. Whisk and a fine mesh sieve for sifting flour and powdered sugar
7. Piping bag fitted with a large star or round tip
8. Microwave-safe bowl and small silicone spatula for melting candy melts
9. Wire cooling rack and a toothpick for testing doneness

Ingredients

1 1/4 cups (150 g) all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup (120 ml) whole milk
1/4 cup (60 ml) sour cream or plain yogurt
1 cup (227 g) unsalted butter, softened for frosting
4 cups (480 g) powdered sugar, sifted
2 to 4 tablespoons heavy cream or milk for frosting
2 teaspoons pure vanilla extract for frosting
pinch of fine sea salt
gel food coloring in teal, turquoise, blue and purple, a few drops each
8 ounces (225 g) white candy melts or white chocolate for tails and shells
1/2 cup assorted sea themed sprinkles and sanding sugar (pearls, stars, aqua nonpareils)
1/3 cup edible pearl sprinkles
small jar edible luster dust or pearl dust
small jar edible glitter, optional but pretty

Directions

Preheat oven to 350F (175C) and line a 12 cup muffin tin with liners. Whisk together 1 1/4 cups (150 g) all purpose flour, 1 1/4 teaspoons baking powder and 1/4 teaspoon fine sea salt.
In a bowl beat 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Add 2 large eggs one at a time, scraping the bowl, then stir in 2 teaspoons pure vanilla extract.
Mix 1/2 cup (120 ml) whole milk with 1/4 cup (60 ml) sour cream or plain yogurt. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture and beginning and ending with the dry. Mix just until combined, dont overmix.
Fill liners about 2/3 full and bake 18 to 22 minutes or until a toothpick comes out clean. Let cool in the pan 5 minutes then transfer to a wire rack to cool completely before frosting.
For the frosting beat 1 cup (227 g) softened unsalted butter until smooth. Gradually add 4 cups (480 g) sifted powdered sugar, 2 teaspoons pure vanilla extract, a pinch of fine sea salt and 2 to 4 tablespoons heavy cream or milk until you reach a stiff yet pipeable consistency. Taste and adjust sweetness or cream as needed.
Divide the frosting into four small bowls and tint each with gel food coloring: teal, turquoise, blue and purple, a few drops each until vibrant. Gel is strong so start small and add more if needed.
To get the mermaid swirl effect spoon stripes of each color side by side into a large piping bag fitted with a large star or round tip, dont mix them together. Pipe swirls onto cooled cupcakes starting at the outside and working up to a peak so the colors streak and blend pretty.
Melt 8 ounces (225 g) white candy melts or white chocolate in 20 to 30 second bursts in the microwave stirring between each until smooth. Pipe tails and small shell shapes into silicone molds or freehand onto parchment, sprinkle with 1/2 cup assorted sea themed sprinkles and sanding sugar while still wet, then chill or set at room temp until firm. Dust set pieces with edible pearl luster dust and a little edible glitter if you want extra shimmer.
Assemble by placing tails and shells into the piped frosting, scatter 1/3 cup edible pearl sprinkles and more sanding sugar or nonpareils for texture. Store in an airtight container at room temp for 1 to 2 days or refrigerate up to 4 days, bring back to room temp before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.